Why It Works
- Soaking the sliced celery in cold water crisps it up for an even crunchier texture (and curly shape).
- Grinding the beef and andouille together in a food processor creates flavorful patties that aren't tight or over-worked.
- Pressing a dimple into each patty prevents it from seizing up into a puck.
Instead of cooking up plain beef burgers all season, have your hand-ground beef chuck cozy up to smoky Cajun andouille sausage to create patties that ooze with flavor. Replace the typical burger topping trio (lettuce, onion, and tomato) with the NOLA trinity (bell pepper, onion, and celery). Top it all off with spicy rémoulade and blue cheese, and don't look back.
- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 8 ounces Creole andouille sausage, cut into 1/2-inch cubes
- 1 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon hot sauce, such as Tabasco
- 2 tablespoons mustard
- 1 tablespoon chopped flat-leaf parsley, leaves and tender stems
- 1 tablespoon fresh juice from 1 lemon
- 1 teaspoon cayenne pepper
- 2 teaspoons jarred horseradish
- 2 medium cloves garlic
- Kosher salt and freshly ground black pepper
- 3 stalks celery, thinly sliced lengthwise with a vegetable peeler
- 1/2 white onion, thinly sliced crosswise
- 1 large red bell pepper, thinly sliced
- Vegetable oil, for brushing
- 6 hamburger buns
- 8 ounces blue cheese, crumbled
Spread the beef in a single layer on a rimmed baking sheet or large plate. Freeze just until the meat begins to get stiff around the edges, about 20 minutes. Working in batches, place 1/3 of the beef in a food processor and pulse until very roughly chopped, about 10 pulses. Add 1/3 of the andouille and continue to pulse until the mixture is finely chopped and the andouille is well distributed, about 10 more short pulses. Repeat with remaining beef and andouille.
Gently form meat into 6 patties, each about 1/2 inch wider in diameter than the burger buns. Using your thumb, press a dimple into the center of each patty. Arrange patties on a baking sheet and refrigerate until ready to cook.
In a food processor, combine mayonnaise, ketchup, hot sauce, mustard, parsley, lemon juice, cayenne pepper, horseradish, and garlic. Process until smooth and season with salt and pepper. Set rémoulade aside.
Place celery strips in a bowl of ice water and refrigerate until ready to use.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Brush onion and bell pepper with oil and grill until lightly charred and soft, about 4 minutes per side. Set aside.
Season patties with salt and pepper. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until burgers register 125°F for medium-rare or 135°F for medium on an instant-read thermometer, about 6 minutes. Transfer burgers to a large plate.
Toast buns over center of grill until golden brown and warmed through.
Assemble the burgers in this order: bottom bun, dollop of rémoulade, grilled onions and peppers, patty, additional dollop of rémoulade, celery, blue cheese, and top bun. Serve right away.
grill, food processor, instant-read thermometer